Minced Lamb Vindaloo
A fiery, tantalizing dish inspired by the Portuguese-influenced Goan cuisine, Minced Lamb Vindaloo combines the aromatic spiciness of traditional spices with succulent lamb to create a dish that's both bold and flavorful. This modern take on a classic vindaloo brings out the best of regional flavors, perfect for spice lovers seeking an adventurous culinary journey.
Ingredients
Vindaloo Spice Marinade
2 tablespoons apple cider vinegar - Use high-quality apple cider vinegar
1 tablespoon brown sugar - Light brown sugar preferred
2 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper - Adjust to taste for milder spice
1 teaspoon turmeric powder
Minced Lamb Vindaloo
500 grams ground lamb (minced lamb) - Preferably grass-fed for better flavor
2 tablespoons vegetable oil - Can substitute with ghee for richer flavor
2 large onion - finely chopped
4 cloves garlic - minced
2 inches ginger - fresh, grated
2 medium tomatoes - diced
1 cup water
2 tablespoons cilantro - fresh, chopped, for garnish
Instructions
- Begin by preparing the marinade. In a small bowl, mix together the cider vinegar, brown sugar, ground cumin, ground coriander, cayenne pepper, and turmeric powder until smooth.
- Place the minced lamb in a large mixing bowl and pour the vindaloo spice marinade over it. Massage the spices into the meat, ensuring it's evenly coated. Cover and let it marinate for 20 minutes in the refrigerator.
- In a large pan, heat the vegetable oil over medium heat (180°C or 350°F). Add the finely chopped onions and sauté until golden brown for about 10 minutes.
- Add the minced garlic and grated ginger to the onions. Cook for 2-3 minutes until the aroma intensifies.
- Stir in the diced tomatoes and cook until they soften, approximately 5 minutes.
- Increase the heat slightly and add the marinated lamb along with any remaining marinade. Stir continuously to blend the flavors and cook the meat until browned all over, around 8-10 minutes.
- Pour in one cup of water, bring the mixture to a gentle simmer. Lower the heat, cover the pan, and let it cook for 20 minutes, allowing the flavors to meld together.
- Once the sauce is reduced and the lamb is tender, remove from heat and stir in freshly chopped cilantro before serving.
Notes
For a milder version, reduce the cayenne pepper. Serve with naan or steamed rice.
Nutrition
Calories: 484kcalCarbohydrates: 16gProtein: 23gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 91mgSodium: 87mgPotassium: 623mgFiber: 3gSugar: 8gVitamin A: 748IUVitamin C: 16mgCalcium: 72mgIron: 3mg
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